rss feedNothing says ‘love’ like cold ham mousse.
02.28.10
This scan is of a lovely salad. Feel the romance of cold ham mousse. Feel it. Touch it. And you said it couldn’t be done. Shame on you.
Food Fail: God Bless McNuggets
02.28.10
There are times when I wonder how places like McDonalds stay around… Then I remind myself that every once in a while, Im a sucker for a Big Mac. Sigh.
Cheater Sticky Buns
posted by Lemon Tart on 2010.02.23, under Baking
02.23.10
So I was craving some very yummy and goey sticky buns but really didnt want to spend the time making brioche dough and cooling it and blah blah blah, so i cheated. I made a very simple brioche like dough (challah) and then filled it with butter, sugar, pecans, raisins and a little bit of cinnamon. It was a phenomenal combination that I will definitely keep on making.
Lessons in abject nonsense
02.21.10
Or how internet explorer made a pretty site ugly.
It turns out that after slaving away over some css to make the site all handsome, Internet Explorer does not know how to read web standards compliant css code. To mourn the loss of a handsome site and the sad, sorry lesson of IE’s gross inadequacies, we here at Notes On A Meal have put up a dark and yet slightly appealing site. High five for angst driven design.
Inspiring Our Kitchen
posted by west coast toast on 2010.02.19, under Good Food, lesson learned, Mouthy Bits, recipes, Skills, Uncategorized
02.19.10
I’ve been in and around restaurants since I was 12 years old and washing dishes at my parents resto on the south shore of Nova Scotia. I have worked in downtown Toronto, uptown Toronto, in PEI, Collingwood and now out west and I gotta say, no matter where you go some things never change and yet others are entirely different.
Food Scan 2: Log Thing
02.19.10
“Quick lad, pipe me a log thing!” I have never seen such wanton, gratuitous use of a pipping bag in my life.
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Images From The East Coast…
02.19.10
Heres some plates from our good friend the Urban Newf on the east coast. He makes sexy plates…
High five Jon and keep rocking the hot plates.
Book: The Making of a Chef
02.18.10
From the beginning pages of the book with the opening quote from A. Escoffier, “Everything is relative but there is a standard which must not be deviated from, especially with reference to the basic culinary preparations.” You get a sense that Michael has not written this book half heartedly. In fact as a reader you can almost taste the passion this man had and has for cooking and food.
The Black Hoof
02.17.10
This little restaurant has been attracting a lot of buzz in Toronto in the past few years. The chef, Grant van Gameren, is a veteran of Lucien, Canoe and Amuse Bouche and is very adamant about challenging his customers’ taste buds with cured meats and offal. His restaurant is always packed, they don’t take reservations or credit cards aaaand they’re doing so well, they’ve opened a cafe across the street for breakfast and lunch.
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Restaurant Bucket List
02.16.10
Restaurant Bucket List: Places to eat in Toronto before you die. continue reading…
